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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A delicious and easy sheet-pan roasted vegetable medley seasoned with garlic and herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Calories: 160

Ingredients
  

Vegetables
  • 1 lb potatoes cut into 1-inch cubes
  • 3-4 carrots sliced
  • 2 zucchini cut into half-moons
Seasoning
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp oregano dried
  • 1 tsp thyme dried
  • 1 tsp basil dried
  • 1 tsp paprika
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Chop potatoes, carrots, and zucchini into uniform pieces.
  3. In a mixing bowl, combine vegetables with olive oil, garlic, and seasonings.
  4. Spread evenly on a baking sheet in a single layer.
  5. Roast for 25 minutes, then flip vegetables using a spatula.
  6. Continue roasting another 15–20 minutes until golden and crispy.
  7. Garnish with fresh parsley before serving.

Notes

For firmer zucchini, add it halfway through roasting.